Name: Apricot honey tart
Yield: 12 servings

Directions

Prep. time

Sablé dough
- 230 gr. all purpose flour
- 150 gr. butter
- 90 gr. powdered sugar
- 50 gr. ground almonds
- 50 gr. egg (1)
- 2 gr. salt
- In the bowl of a stand mixer, combine the flour, salt, powdered sugar, and cold butter cut into small cubes.
- Mix at medium-low speed just until all the ingredients are integrated and there are no pieces of butter left. The mixture should have a crumbly texture, similar to crushed biscuits.
- Then, add the egg and mix just until incorporated.
- Turn the dough out onto a sheet of baking paper and place another sheet of paper on top.
- Using a rolling pin, roll out the dough between the two sheets of paper until it reaches a thickness of about 4 mm.
- Next, place the dough in the freezer for about 20 minutes to harden, making it easier to handle.
- Remove the dough from the freezer, peel off the baking paper, and cut out a circle about 33 cm in diameter. Grease a 28 cm diameter tart tin with butter and carefully place the dough inside, adjusting it and trimming any excess.
- Finally, place a sheet of baking paper inside the tart shell and fill it with baking weights (such as beans, chickpeas, lentils, etc.) to prevent the pastry from puffing up during baking.
- Bake for 15 minutes with weights and another 15 minutes without weights at 170º C.
Frangipane Cream
- 125 gr. whole milk
- 110 gr. ground almonds
- 110 gr. butter
- 100 gr. powdered sugar
- 100 gr. eggs (2)
- 30 gr. dark rum
- 25 gr. egg yolks (1-2)
- 25 gr. white sugar
- 15 gr. corn flour
- 2 gr. vanilla
- In a saucepan, heat the milk and vanilla over medium heat until it comes to a boil.
- Meanwhile, in a bowl, whisk together the sifted cornflour, egg yolks, and caster sugar until smooth and lump-free.
- When the milk comes to a boil, pour it over the yolk mixture in a thin stream, whisking constantly. Return the mixture to the heat and cook over medium heat until the cream thickens.
- Transfer the pastry cream to a container and let it cool to room temperature.
- Meanwhile, in a bowl, mix the powdered sugar and room temperature butter with a rubber spatula until combined.
- Add the ground almonds and combine with the previous mixture.
- Now, add the eggs along with the rum and stir until incorporated.
- Add the pastry cream, mix well, and set aside.
Honey Ganache
- 450 gr. heavy cream (35% fat)
- 140 gr. white chocolate
- 95 gr. honey
- 4 gr. gelatine
- Start by hydrating the gelatine in cold water for at least 10 minutes.
- Meanwhile, heat 100 g of cream in a saucepan over medium heat until it comes to a boil.
- Remove from the heat and add the hydrated gelatine.
- Pour the cream over the previously melted white chocolate and mix together.
- Next, add the honey along with the remaining cold cream and emulsify the mixture with a hand blender.
- Finally, cover with cling film in contact with the surface and refrigerate until needed, for at least 4 hours.
Flambéed Apricots
- 400 gr. fresh apricots
- 50 gr. dark rum
- 40 gr. honey
- 40 gr. butter
- Start by cleaning and washing the apricots. Then cut them in half and remove the pit.
- In a frying pan, melt the butter over medium-low heat and then add the honey.
- Now, place the apricot halves in the pan and cook over medium heat for about 5 minutes on each side or until they soften and slightly brown.
- Next, add the rum and flambé the apricots until the flame goes out.
- Set aside until needed.
Assembly
- 200 gr. apricot jam
- Pour the frangipane cream into the baked sablé pastry shell and place the flambéed apricots evenly across the surface. Reserve four or five apricot halves for later decoration.
- Bake with top and bottom heat at 160º C for 25 minutes.
- Let cool completely at room temperature.
- Once cooled, spread the apricot jam over the frangipane cream and smooth it with a spatula.
- Next, take the honey ganache out of the fridge, whisk until stiff peaks form, and transfer it to a piping bag with a saint-honoré nozzle.
- Decorate the entire surface of the tart with the honey ganache as desired.
- Finally, place the reserved flambéed apricot halves on top of the tart and place an almond in the centre of each apricot half.
- Keep refrigerated until ready to serve and allow to come to room temperature for 15 minutes before serving.

Sablé dough

230 gr. all purpose flour
150 gr. butter
90 gr. powdered sugar
50 gr. ground almonds
50 gr. egg (1)
2 gr. salt

Frangipane Cream

125 gr. whole milk
110 gr. ground almonds
110 gr. butter
100 gr. powdered sugar
100 gr. eggs (2)
30 gr. dark rum
25 gr. egg yolks (1-2)
25 gr. white sugar
15 gr. corn flour
2 gr. vanilla

Honey Ganache

450 gr. heavy cream (35% fat)
140 gr. white chocolate
95 gr. honey
4 gr. gelatine

Flambéed Apricots

400 gr. fresh apricots
50 gr. dark rum
40 gr. honey
40 gr. butter

Assembly

200 gr. apricot jam

Apricot honey tart

Sablé dough

Frangipane cream

Honey ganache

Apricots flambé

Assembly

Sablé dough

230 gr. all purpose flour
150 gr. butter
90 gr. powdered sugar
50 gr. ground almonds
50 gr. egg (1)
2 gr. salt

Frangipane Cream

125 gr. whole milk
110 gr. ground almonds
110 gr. butter
100 gr. powdered sugar
100 gr. eggs (2)
30 gr. dark rum
25 gr. egg yolks (1-2)
25 gr. white sugar
15 gr. corn flour
2 gr. vanilla

Honey Ganache

450 gr. heavy cream (35% fat)
140 gr. white chocolate
95 gr. honey
4 gr. gelatine

Flambéed Apricots

400 gr. fresh apricots
50 gr. dark rum
40 gr. honey
40 gr. butter

Assembly

200 gr. apricot jam

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Apricot honey tart

Sablé dough

Frangipane cream

Honey ganache

Apricots flambé

Assembly

Sablé dough 230 gr. all purpose flour 150 gr. butter 90 gr. powdered sugar 50 gr. ground almonds 50 gr. egg (1) 2 gr. salt

Frangipane Cream 125 gr. whole milk 110 gr. ground almonds 110 gr. butter 100 gr. powdered sugar 100 gr. eggs (2) 30 gr. dark rum 25 gr. egg yolks (1-2) 25 gr. white sugar 15 gr. corn flour 2 gr. vanilla

Honey Ganache 450 gr. heavy cream (35% fat) 140 gr. white chocolate 95 gr. honey 4 gr. gelatine

Flambéed Apricots 400 gr. fresh apricots 50 gr. dark rum 40 gr. honey 40 gr. butter

Assembly 200 gr. apricot jam

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Sablé dough

230 gr. all purpose flour
150 gr. butter
90 gr. powdered sugar
50 gr. ground almonds
50 gr. egg (1)
2 gr. salt

Frangipane Cream

125 gr. whole milk
110 gr. ground almonds
110 gr. butter
100 gr. powdered sugar
100 gr. eggs (2)
30 gr. dark rum
25 gr. egg yolks (1-2)
25 gr. white sugar
15 gr. corn flour
2 gr. vanilla

Honey Ganache

450 gr. heavy cream (35% fat)
140 gr. white chocolate
95 gr. honey
4 gr. gelatine

Flambéed Apricots

400 gr. fresh apricots
50 gr. dark rum
40 gr. honey
40 gr. butter

Assembly

200 gr. apricot jam